1 Onion, chopped
1 T. Olive oil
2 Celery stalks, chopped
2 Bell peppers, chopped
4–6 garlic cloves, minced
3 cans of beans (black, pinto, kidney)
2 cans diced tomatoes
1 T. Maple syrup
1 T. Southwest blend
1 t. Cumin
1 t. Mustard
1 t. Salt
Soy chorizo / vegan crumbles (optional at very end)
In large pot, saute onion and olive oil for 5 minutes.
Add in celery, bell peppers, garlic, saute for 5 minutes.
Drain and rinse 3 cans of beans of choice and add to pot
Add in remaining ingredients, plus 2 cups of water
Blend about 3 cups of the soup, pour back into pot to make the soup creamy!
Add in soy chorizo/vegan crumbles if desired.
Suggested toppings: cilantro, avocados, tortilla chips